HIV-positive women who are breastfeeding should not be given vitamin A supplements because it increases the risk of transmitting the AIDS virus to their infants, researchers said Thursday. Mother-to-child transmission of HIV has been largely controlled in the United States and other developed countries through the use of antiretroviral drugs, but is a major problem in the developing world. In 2008, there were 430,000 new HIV infections in infants, most of them in sub-Saharan Africa, and breast feeding accounted for more than 95% of them. Vitamin A supplements are commonly given to pregnant women in such countries, but physicians generally do not take into account the women’s HIV status.

In one study reported in the American Journal of Clinical Nutrition, epidemiologist Eduardo Villamor of the University of Michigan School of Public Health and his colleagues studied 1,078 HIV-positive women who were pregnant. Half received 5,000 international units of vitamin A and 30 milligrams of beta-carotene every day during gestation and lactation and half received a placebo. The combination of supplements increased the risk of passing the virus to the infants, and it appeared that each supplement had an effect individually, Villamor said.

In a second study in the same journal, Villamor and his colleagues found that the supplements increase the risk of subclinical mastitis in HIV-positive women. Subclinical mastitis is an inflammatory condition that causes blood plasma to leak into the mammary gland, carrying virus particles with it.

“The takeaway is that daily supplementation of HIV-infected pregnant or lactating women with vitamin A and beta-carotene at the doses tested is probably not safe and efforts need to be strengthened on preventing mother-to-child transmission through other interventions, such as antiretroviral agents,” Villamor said in a statement.

People who consumed the most magnesium in foods and from vitamin supplements were about half as likely to develop diabetes over the next 20 years as people who took in the least magnesium, Dr. Ka He of the University of North Carolina at Chapel Hill and colleagues found.

The results may explain in part why consuming whole grains, which are high in magnesium, is also associated with lower diabetes risk. However, large clinical trials testing the effects of magnesium on diabetes risk are needed to determine whether a causal relationship truly exists, the researchers note in Diabetes Care.

It’s plausible that magnesium could influence diabetes risk because the mineral is needed for the proper functioning of several enzymes that help the body process glucose, the researchers point out. Studies of magnesium and diabetes risk have had conflicting results, though.

To investigate the link, the researchers looked at magnesium intake and diabetes risk in 4,497 men and women 18 to 30 years old, none of whom were diabetic at the study’s outset. During a 20-year follow-up period, 330 of the subjects developed diabetes.

People with the highest magnesium intake, who averaged about 200 milligrams of magnesium for every 1,000 calories they consumed, were 47 percent less likely to have developed diabetes during follow up than those with the lowest intakes, who consumed about 100 milligrams of magnesium per 1,000 calories.

He and colleagues also found that as magnesium intake rose, levels of several markers of inflammation decreased, as did resistance to the effects of the key blood-sugar-regulating hormone insulin. Higher blood levels of magnesium also were linked to a lower degree of insulin resistance.

“Increasing magnesium intake may be important for improving insulin sensitivity, reducing systemic inflammation, and decreasing diabetes risk,” He and colleagues write. “Further large-scale clinical trials are needed to establish causal inference and elucidate the mechanisms behind this potential benefit.”

Via: Reuters

Treatment with vitamin C rapidly improves the emotional state of acutely hospitalized patients, according to a study carried out by researchers at Montreal’s Jewish General Hospital (JGH) and the affiliated Lady Davis Institute for Medical Research (LDI).

In a double-blind clinical trial, patients admitted to the JGH were randomly assigned to receive either vitamin C or vitamin D supplements for seven to ten days. Patients administered vitamin C had a rapid and statistically and clinically significant improvement in mood state, but no significant change in mood occurred with vitamin D, the researchers discovered. Their results were published recently in the journal Nutrition.

“Earlier studies, both in our hospital and in other centres, demonstrated that the majority of acutely hospitalized patients have subnormal levels of vitamins C and D in their blood,” said Dr. L. John Hoffer, MD, PhD, an investigator at the Lady Davis Institute for Medical Research.

“About one in five acute-care patients in our hospital have vitamin C levels so low as to be compatible with scurvy,” added Hoffer, also a Senior Physician in the Divisions of Internal Medicine and Endocrinology, and a professor of medicine at McGill University. “But patients are rarely given vitamin supplements. Most physicians are simply unaware of the problem. Subclinical deficiencies of vitamin C and D have each been linked to psychological abnormalities, so we examined that aspect in our clinical trial.”

“The lack of any effect of vitamin D on mood is good evidence we are not dealing with a placebo response,” said Dr. Hoffer. “This looks like a true biological effect. Our finding definitely requires follow up in larger studies in other centres,” he said. “The treatment is safe, simple and cheap, and could have major clinical practice implications.”

Via: Eurek Alert

Another vitamin Cinderella story may be unfolding. Not unlike the vitamin D saga, once only appreciated for its role in bone health; the vitamin K story, once known only as the clotting vitamin, is capturing the heart of research scientists.

Vitamin K is a group of fat-soluble compounds known as naphthoquinones, and encompasses a large family. The best studied are the natural forms K1 (phytonadione) and a group of K2 vitamins (menoquinones). Vitamin K1 is obtained through plant sources, such as leafy greens, cruciferous vegetables, avocado, kiwi, soybean oil, cereals and wheat bran. K1 is converted to K2 by our gut bacteria, but humans do not seem to be as efficient at conversion as other mammals. Food sources of K2 include the fermented soy product Natto, dairy products, eggs and other animal sources, such as chicken, beef, liver, salmon and mackerel.

Vitamin K deficiency manifests as susceptibility to easy bruising and bleeding. Vitamin K deficiency is rare, though, because food sources are abundant and our gut bacteria also manufacture the vitamin. Issues can develop in individuals with chronic  fat malabsorption (e.g. cystic fibrosis), certain intestinal diseases, chronic liver disease (such as in alcohol abuse), or those on prolonged antibiotic therapy. In addition, individuals on blood-thinners (warfarin or Coumadin) are often instructed to avoid greens rich in vitamin K, and some drugs seem to interfere with vitamin K. Infants are at risk for hemorrhagic disease of the newborn, and are routinely given K1 injection at birth to prevent this complication.

Vitamin K assists the body in transporting calcium. Through this mechanism vitamin K is a player in promoting proper clotting and bone health. More recently, excitement generated by this phytonutrient revolves around the fact that there are a number of vitamin-K dependent proteins that are felt to be essential to maintaining long-term health. Studies are suggesting that via this route vitamin K may reduce bone loss and  prevent fractures, and reduce calcification of the arteries that feed the heart. This anti-calcification effect of the arteries promotes arterial elasticity (flexibility), and may reduce the incidence of heart disease.

Other studies suggest that vitamin K may be associated with a reduced risk of developing Type 2 diabetes, and possibly certain cancers. Although much of the research on vitamin K is still considered speculative, evidence does appear to be mounting that vitamin K may be involved in many aspects of our health and well-being.

Currently, routine supplementation with vitamin K is not being promoted. However, if you have any of the conditions mentioned you may want to conduct some of your own research and discuss the topic with your doctor. In particular, considering that many individuals on blood thinners also have some form of heart disease, it now seems prudent to discuss with your doctor ways to find the healthy balance of a consistent intake of vitamin K that will still allow for a predictable blood thinning effect.

Via:Timesunion

It’s one thing to opt for a meatless diet as an adult – but is it a healthy option for growing children too?  As a dietitian who consults to the Vegetarian Network of Victoria, this is familiar territory to Mark Surdut. Clients who come to him for advice on kids and vegetarian eating generally fall into two groups. There are those whose children – sometimes as young as eight – who want to be vegetarian, and parents who are vegetarian themselves and wonder if a meat free diet will meet a growing child’s needs for nutrients.

The bottom line says Surdut is that vegetarian diets, including vegan diets that exclude dairy food and eggs, can be healthy for kids as long as they’re well planned.  That’s not just his opinion either. Last year the professional association of dietitians in the US, the American Dietetic Association, gave the thumbs up to vegetarian diets at all life stages in a position paper that suggested vegetarian diets in childhood and adolescence can help establish lifelong healthy eating patterns.

But there are pitfalls. Because vegetarian diets are high in fibre, they’re very filling – so it’s easy to fill up a child size stomach without delivering sufficient kilojoules or a broad range of nutrients, Surdut points out. The solution, he says, is to include a variety of different foods in the diet – although he agrees  this can be a challenge with very fussy eaters.

As for meeting iron and protein needs, this is easier with a diet that includes dairy products and eggs.

“On a vegan diet, iron and protein rich sources are limited mainly to legumes and nuts, and growing adolescents need to eat a lot of these foods to get sufficient protein,” he says.”You could argue that there’s protein in whole grains – but it’s pretty dilute. Soy foods like tofu have a protein profile that’s almost identical to meat and are safe to include – the key is to eat them in moderation and as one of a mix of different plant proteins. “

Other options, he adds, are vegan convenience foods like sausages and burgers that are high in protein.

But one nutrient that’s elusive  on a vegan diet is vitamin B12 found in animal foods including eggs and dairy food – although research from the University of Western Sydney published in theJournal of Agricultural Chemistry last year suggests that button mushrooms can contribute some vitamin B12.

But to what extent we can rely on mushrooms for B12 isn’t clear, says Surdut, and more research is needed.  Although including foods fortified with B12 or B12 supplements is one way to get this vitamin it may not guarantee enough, and he advises both adults and children on a vegan diet to get their B12 levels checked regularly.

As for calcium, vegans may need a supplement, especially those with a high requirement for calcium including teenagers or women at risk of osteoporosis, he says – calcium fortified products including soy and rice milks are good sources.

But while there might a growing recognition that a well balanced vegetarian diet can be healthy for kids, it’s also an option that can draw some criticism.

“My family were the harshest critics – as eastern Europeans they believed  meat was essential for bringing up a healthy child,” says Michelle Moscova whose 13 year old son Addam  – a tall for his age basketball player – has eaten a vegetarian diet including eggs and cheese since he was a baby.

“He was always a very healthy boy. We had regular blood checks to monitor iron and B12 – he was always within normal levels,” says Moscova, a lecturer in biomedical sciences at Charles Sturt University. “When Addam started playing competitive basketball, nobody knew he was a vegetarian – his coaches are surprised when they find out because there’s a belief that competitive athletes need  meat to be able to win.  My family is still critical of my decision, but seeing Addam towering at 190 cm at the age of 13 is now my best argument,” Moscova says.

But while feeding children a vegetarian diet can raise eyebrows, we often forget about  other eating styles that can leave kids short on nutrients, says Surdut.

“One of them is a typical teenage diet that can include a lot of food but not a lot of nutrients. I often reassure parents of adolescents who’ve taken up a vegetarian diet that there are a lot of teenagers who eat a limited non-vegetarian diet and who turn out okay – so why do we make such a fuss about vegetarian teenagers, especially those who are taking a real interest in planning their diets properly?”

If you need good advice on planning meat free meals  for kids – or grownups – there’s good advice from the American Dietetic Association - or check out Hungry Human Beans: a guide to vegetarian diets for children from Sydney’s Westmead Children’s Hospital.

To find an Accredited Practising Dietitian who can help with planning a vegetarian diet contact the Dietitians’ Association of Australia

Via: The Sydney Morning Herald

We all depend on vitamins — molecules by which our bodies carry out chemical reactions that keep us healthy. Ordinarily the necessary vitamins come from a balanced diet and a little sunshine (five to 15 minutes three times a week) to activate vitamin D.

Some diseases and medications interfere with the absorption and metabolism of vitamins. A few rare hereditary diseases also cause vitamin deficiencies, despite a healthy diet; among the potentially affected vitamins are B6, B12 and D.

Children with these diseases may need to take regular supplements of the deficient vitamin to overcome their body’s inability to absorb or metabolize it.

We have never heard about multivitamins’ causing vitamin dependency. Multivitamin supplements aren’t necessary if a child eats a balanced diet. But many children don’t eat such a diet, especially in the first few years, and multivitamins can help them get the vitamins they need.

During the first year or two, iron and vitamin D are likely to be in short supply. In the first weeks of a baby’s life, we recommend that parents discuss iron and vitamin D supplements with their pediatrician.

Although breast milk is the best source of nutrition for babies, breast-fed infants often don’t get enough vitamin D, nor do babies who take in less than a quart a day of formula, which is usually fortified with vitamin D. The American Academy of Pediatrics recommends that infants take in 400 international units of vitamin D per day. Your pediatrician can guide you to the proper dose for your baby.

Depending on a mother’s diet, breast milk may not contain enough iron, though iron in breast milk is better absorbed than the iron in fortified formula. Your pediatrician can also determine your baby’s need for iron supplements.

Inadequate amounts can cause iron-deficiency anemia. During the first years of life, when the brain is growing faster than at any other time, inadequate iron intake has also been linked to learning disabilities that may only become evident later. Paying attention to nutritional needs from the beginning can make a big difference.

Between about 12 and 36 months, many children struggle to control what they eat and often limit their food intake to a few familiar items that may not contain the nutrients they need.

Many children take time to adjust to new tastes and textures. Often a parent may have to introduce a small amount of the same new food up to 15 times before a child will even try it. The process goes more smoothly if a parent simply places the new food on the plate without comment or pressure. Even gentle cajoling leads to more resistance. If you only offer a tiny taste each time, it will be less overwhelming for the child — and a little easier for you to put up with her refusal.

Multivitamins and regular visits to the pediatrician can reassure parents that a child’s growth is on track. Then parents may be less tempted to wage food battles with their children — which parents will surely lose.

There is no way to make a child eat something against her will. Repeated struggles over food are likely to lead to more struggles and perhaps even more serious eating problems later.

Via:The Portland Press Herald

MASON CITY — Keeping bones healthy should be a priority for people of any age, health officials say. “Osteoporosis (a thinning of the bones) is a very common problem,” said Dr. Linda Floden, an internal medicine physician with Mercy Medical Center-North Iowa. It can lead to fractures such as hip fractures or compression fractures of the spine — which can impede breathing and cause complications such as pneumonia, Floden said. Fractures often lead to placement in a nursing home. “It changes lifestyles.” Building strong bones, especially before the age of 30, can be the best defense against developing osteoporosis, the National Osteoporosis Foundation (NOF) reports. Prevention is critical because there is no cure. The NOF recommends getting your daily recommended amounts of calcium and vitamin D, engaging in regular weight-bearing exercise and avoiding smoking and excessive alcohol. The NOF reports that people who exercised regularly in childhood and adolescence are more likely to have reached peak bone density. Adults under 50 need 1,000 milligrams of calcium a day. For adults 50 and older, it’s 1,200 to 1,500 milligrams a day. An 8-ounce glass of milk or 6-ounce carton of yogurt have 300 milligrams of calcium, Floden said. Cottage cheese, cheese, soy products and sardines are also high in calcium. Calcium-fortified orange juice is another option. Some vegetables also contain some calcium. Broccoli, for example, has 120 to 130 milligrams in a cup, Floden said. Vitamin D is needed for the body to absorb calcium. It comes through the skin following direct exposure to sunlight and from foods such as egg yolks, fortified milk, saltwater fish and liver. Adults under 50 need 400 to 800 international units of vitamin D daily; adults 50 and over need 800 to 1,000. Obtaining calcium in the diet is preferable to taking supplements, Floden said. If using a calcium supplement, be sure it also contains vitamin D. Women, especially Caucasian women, are at higher risk of developing osteoporosis because they have a lower bone mass than men. Women begin to lose bone tissue after menopause because of the loss of estrogen. Problems often start showing up after age 65, Floden said. Men with diabetes are also at an increased risk of developing osteoporosis. Bone density tests, known as dexa scans, are covered by Medicare for women older than 65. Medicare also covers the test for men with risk factors for osteoporosis. “People with a high risk should be screened at age 50,” Floden said. Risk factors for osteoporosis Sex (women are more at risk) Aging Sedentary lifestyle Women with small body frames Women who are too thin  or have low body fat ratios Gastric bypass surgery History of fracture in a first-degree relative Diabetes Cigarette smoking Steroid usage Alcohol intake of more than two drinks a day Excessive caffeine consumption Use of oral contraceptives Rheumatoid arthritis Thyroid disease

Via:Globegazette

Children are fragile and Anaemia is one of those conditions that make them really weak. When it worsens, a child who was once very active may become worn out quickly. Luckily, it can be treated if detected early, writes Stella Nakakande.

Anaemia is the lack of enough blood in one’s body. Depending on who you speak to, it’s hard to decide whether it is more dangerous in children as compared to adults or vice-versa, but nonetheless, it is scarier in the former group.

To understand anaemia it helps to know a little bit about breathing. Have you ever tried to hold your breath? At first, you feel fine. After a short time, though, you need to take a breath. That’s because when we breathe, our lungs take in oxygen from the air. We need oxygen to live. We also need a way to get the oxygen from the lungs to the rest of the body. Blood flows like a river through every part of the body.

The blood carries the oxygen, but the oxygen needs something to hang on to. It needs a boat – and the boats that carry oxygen are red blood cells.

Anaemia occurs when a person doesn’t have the normal amount of red blood cells (RBCs) or if the person is low on haemoglobin. Haemoglobin, a protein, is an important part of RBCs because it gives the oxygen something to stick to. A child who has anaemia may not know it because they may not have any symptoms.

Looking pale can be a sign of anaemia because there is less blood flowing through the blood vessels in the skin. A fast heartbeat can be another sign of anaemia, because when you don’t have as many RBCs, the heart has to work harder to get the same amount of blood and oxygen to the body. If anaemia worsens, a child who was once very active may become worn out quickly.

Anaemia is caused by a number of things, the commonest being deficiency of iron in the body. Dr Willy Kisitu, a paediatrician with Kabale Hospital, says, “Iron deficiency is caused by malnutrition and problems with absorption.” Foods rich in iron are liver, meat, chicken, spinach, peas, lean pork, peanut butter, poultry and fish.

“The absorption of iron is also influenced by presence of vitamin C,” he explains, “It is advised to give children citrus fruits.” The administration of this vitamin together with plant sources of iron particularly helps with its absorption. On the other hand, foods like porridge, especially millet, hinder the absorption of iron, Dr Kisitu notes. “Some components of millet porridge bind to the iron; making is too big in size to be absorbed into the body.”

Cow’s milk is a common cause of iron deficiency. It contains less iron than many other foods and also makes it more difficult for the body to absorb iron from other foods. Cow’s milk also, can cause the intestines to lose small amounts of blood.

The risk of developing iron deficiency anaemia is increased in: Infants younger than 12 months who drink cow’s milk rather than breast milk or iron-fortified formula and young children who drink a lot of cow’s milk rather than eating foods that supply the body with more iron.

Besides iron, your body needs the vitamins B12 and folic acid to make RBCs. You get these vitamins in the foods you eat. Vitamin B12 is found in animal products, so vegetarians who don’t eat meat, eggs, or dairy products have to look for other ways to get enough of this important vitamin. Folic acid is found in a variety of foods, such as citrus fruits, green vegetables, and fortified cereals.

The crucial part in whichever kind of anaemia is management if and when it happens and according to Dr Kisitu, the cause determines what course of action one takes: “If it is malnutrition, there is need to correct the feeding with foods rich in iron. When it comes to infections, usually by treating them, one gets rid of the anaemia. At times though, there is need to give iron supplements and appropriate vitamins like C and B12, even as one treats the infections.

Whatever the cause, someone with severe anaemia may need a blood transfusion. This, Dr Kisitu explains, is based on how severe the anaemia is. Getting a blood transfusion is the fastest way to get blood to deliver oxygen to all the cells in the body.

Children who have anaemia may have to take it easy for a while. But once their bodies start making enough red blood cells, oxygen can reach all their tissues again and they’ll get some of that young energy back.

Via: Dailymonitor

Skin health is not in anyway the least that most men and women would want to know. Among the things people go for to have beautiful skin, are nutritious food that contain nutrients which they perceive to be good for their skin. When it comes to naming these nutrients, these can be very varied and it includes the likes of carotenoids, lycopene, lutein, astaxanthin, Vitamins C and E, EGCG from green tea, and substances from olives and grapes. In this article, you’ll get to know how these nutrients deliver beauty as seen and felt by the skin.

Equally important as Vitamin C is Vitamin E when it comes to protecting our cells and tissues from the damaging effects of oxidation (which takes place daily in our human body). For this effect, skin protection is a well known benefit of vitamin E where it is used to soothe and heal broken or stressed skin tissues and has also been found useful in assisting minor wound healing without scarring.
Undoubtedly, many women have also turned to vitamin E in the hope of minimizing the appearance of wrinkles in their face. Food sources of vitamin E include: apples, avocado, banana, egg yolk, kiwi fruit, nuts, peanut butter, and whole grain products.

Because of its role in collagen synthesis, Vitamin C is absolutely needed for good skin. Collagen is the fibrous tissue surrounding the skin. Others say that collagen is the structural steel of the skin, and that vitamin C is the one that gives signal for the body to synthesize collagen. With the body being able to synthesize collagen, the skin is protected even from the damaging effects of the sun’s ultraviolet rays.

One doesn’t need to be taking Vitamin C supplements as long as Vitamin C-rich fruits are taken daily. The inclusion of any of these can contribute a good amount of Vitamin C in the diet: guava, strawberry, kiwi, orange, grapefruits, lychees, broccoli, cauliflower, and tomato.

While fresh tomato is a good source of Vitamin C, its cooked form delivers another skin-protecting substance called Lycopene. We’ve heard much about Lycopene’s heart health benefits and even its cancer-preventive properties. Little is mentioned about its health benefits to the skin.

Lycopene-rich tomato paste was seen to protect against sunburn and sun-induced skin ageing. A pasta or risotto recipe with tomato paste can be a good idea to include in your meal plans.

When I was young, I remember being restricted from eating chocolates because of the oil contained therein that triggers my pimple breakouts. Nowadays, the richness of some chocolates in antioxidants gives you the license to enjoy it for good skin care.

Like Vitamin C, flavanol-rich chocolates may help protect the skin from the damaging effects of ultraviolet light. But to legally qualify as giving these end benefit, flavonol intake (from these chocolates) must be at least 326 mg/day. At such level of antioxidant, skin reddening due to sun exposure may be lessened by as much 25 percent.

Another notable antioxidant called Pycnogenol also has strong support to skin health. The nutrient has been noted to bind and protect collagen and elastin in the skin, increase blood flow to the skin, and also protect against UV damage. Together with pycnogenol, another carotenoid called astaxanthin helps protect against UV damage.

Since collagen formation is not the end of skin care, it is also important to know that another substance called ellagic acid (extract from berries and pomegranate) is vital to skin care. Ellagic acid prevents the degradation of collagen which will maintain skin structure and slow the formation of wrinkles.

Lastly, emerging researches on lutein supplementation are being looked into for its positive effect on increased skin hydration, elasticity and skin lipid content.

I know that many would pay the premium just to be able to reverse the signs of aging and have beautiful skin all throughout life, but these efforts will all go to waste if bad lifestyle practices like smoking, drinking and inactivity will not be lessened. Any insult we bring inside our body reflects on our skin.

Via:Manilabulletin

Scientists have found that vitamin D influences more than 200 genes, including ones related to cancer and autoimmune diseases like multiple sclerosis — a discovery that shows how serious vitamin D deficiency can be.

Worldwide, an estimated one billion people are deficient in vitamin D, and a team of scientists from Britain and Canada said health authorities should consider recommending supplements for those at most risk.

“Our study shows quite dramatically the wide-ranging influence that vitamin D exerts over our health,” said Andreas Heger of the Functional Genomics Unit at Britain’s Oxford University, who led the study.

Vitamin D effects our DNA through something called the vitamin D receptor (VDR), which binds to specific locations of the human genome. Heger’s team mapped out these points and identified more than 200 genes that it directly influences.

Vitamin D deficiency is a well-known risk factor for rickets, and some evidence suggests it may increase susceptibility to autoimmune diseases such as multiple sclerosis (MS), rheumatoid arthritis and type 1 diabetes, as well as certain cancers and even dementia.

With this is mind, the group looked at disease-associated regions of the gene map to see if they had higher levels of VDR binding. They found VDR binding was “significantly enriched” in regions linked to several common autoimmune diseases, such as MS, type 1 diabetes and Crohn’s disease, as well as in regions associated with cancers such as leukemia and colorectal cancer.

“SUNSHINE VITAMIN”

Sreeram Ramagopalan, of the Wellcome Trust Center for Human Genetics at Oxford University, said the results, published on Monday in the journal Genome Research, showed “just how important vitamin D is to humans, and the wide variety of biological pathways that vitamin D plays a role in.”

Most Vitamin D is made by the body as a natural by-product of the skin’s exposure to sunlight. It can also be found in fish liver oil, eggs and fatty fish such as salmon, herring and mackerel, or taken as a supplement.

Some experts say that up to half the world’s population has lower than optimal levels of vitamin D, and that about one billion people are actually vitamin D deficient. The problem is getting worse as people spend more time indoors.

A study published in March found that vitamin D is vital for activating the immune system’s killer cells, known as T cells, which remain dormant and unaware of threats from infections if vitamin D is lacking in the blood.

Ramagopalan said the latest study suggested vitamin D played a role “in susceptibility to a host of diseases” and that health authorities should consider giving supplements to pregnant women and young children as a preventative measure.

“Vitamin D supplements during pregnancy and the early years could have a beneficial effect on a child’s health in later life,” he wrote. “Some countries such as France have instituted this as a routine public health measure.”

There are no definitive studies on the optimal daily dose of vitamin D but some experts recommend 25 to 50 micrograms.

Via: Reuters

What is the best way to take vitamins? I’ve read that vitamins in solid pill form are not absorbed properly by the body and that you should always take powdered vitamins in capsules. Is this true, and is there anything else I should bear in mind when taking them?

THE REGISTERED DIETICIAN Nigel Denby
Never mind what form they come in; it’s more important to look for a trustworthy brand. Some contain low, ineffective levels of nutrients, or dangerously high concentrations. Don’t take one that contains more than the RNI (recommended nutrient intake) for a nutrient, nor a single, high-dose pill unless advised by a professional. Stick to a good-quality multivitamin but aim to get most of your vitamins from food.
THE NUTRITIONAL THERAPIST Melanie Brown
Absorption is influenced by many factors and finding good evidence in favour of one or the other is difficult. I favour capsules, as they usually have fewer excipients – substances that hold the ingredients together – which can hinder absorption; cheap vitamins have more. Vitamins that absorb under the tongue can bypass any gastrointestinal problems. It is usually better to take a complex than individual vitamins, and after eating.
THE GP Naomi Potter
The best way to obtain your recommended daily intake of vitamins is through a varied diet with a high proportion of fruit and vegetables and moderate protein intake in the form of meat, fish and soya. If you are healthy with no medical problems this should provide all your nutritional needs. If there is any reason (for example, pregnancy or cancer) why you may need supplements it is always best to discuss with your GP or dietician as some can be harmful, especially in excess.

Via: Telegraph

It’s no surprise that while we have a plethora of choices when it comes to food, we don’t always get the vitamins and minerals we need on a daily basis. Unlike our ancestors, we aren’t eating mostly plant-based foods, exercising all day, sleeping well and then getting up to do the same thing all over again. We don’t move enough and we certainly don’t eat fresh foods like nature intended.

While you should try to get the majority of your vitamins and minerals from whole, natural foods, this isn’t always possible. But, stepping into a supplement shop can be an overwhelming experience. Throughout the years, I have tried multiple supplements, studied how they affect the body and have tried numerous whole food, natural supplements myself.

Contrary to popular belief, if you want to get “shredded,” you don’t need to take fat burners or pick supplements that promise weight loss. These are packed with stimulants and cheap products that will end up doing more harm than good. The only stimulant I ever put in my body is coffee or green tea. Eating right and training hard can wield amazing results all on their own. So, picking vitamins that gently help supplement the diet is very important. But, which to choose? I love many different companies and their products, but my favorite by far is NEW CHAPTER. They are diligent about using organic ingredients and are careful when packaging supplements (all vitamins come in glass bottles and then in a cardboard box, so when they are scanned, frequencies do not compromise the vitamins). Solaray is another great brand, as well as Source Naturals.

Here’s a list of my top 10 favorite supplements to be taken on a daily basis. And as with any vitamins, take 2 days off per week, to give the body a break and let it reset naturally:

1. BoneTone Advanced Bone and Teeth Formula (Solaray) It’s said that the staple of someone’s health can be directly related to the teeth. And, with constant acidity, lack of flossing and harmful bacteria, our teeth do need supplements. Bone Tone is just that supplement. Packed with vitamins C, D, K, folate, iron, magnesium, zinc, selenium, copper, and calcium, it’s like a full course meal for your bones and teeth. There’s a noticeable difference in nail and hair growth, as well as stronger teeth when taking this supplement. A great everyday multivitamin.

2. Coral Calcium (Source Naturals) One of the best supplements I have ever found, coral calcium is a salt derived from fossilized coral reef. With magnesium and trace minerals, this supplement goes beyond the duties of regular calcium in promoting a wide array of health benefits, such as building strong bones, teeth, hair, and nails, as well as keeping your muscles, nerves and blood working properly. It also promotes healing, may help with weight loss and staves off many diseases.

3. Coenzyme B Food Complex (New Chapter) B vitamins are directly correlated to energy, and sometimes, we can become deficient (especially if you are a vegetarian or are pregnant). This supplement delivers 8 different probiotic vitamins as well as 11 stress-balancing, soothing and restorative herbs. This particular supplement has immune response support and many superfoods, such as spinach, blueberry and ginger. I notice an immediate surge in my energy level when I take this supplement.

4. Wellness Formula (Source Naturals) Perhaps my number one, all-time favorite supplement, this little vitamin has saved me from having so much as a cold for the last 3 years. An herbal defense complex, people can take this as their daily multi-vitamin as well, due to all the wonderful ingredients. With vitamin A, C, D, and zinc, as well as garlic clove, olive leaf extract, ginger root, and about 20 other natural herbs, this is a powerhouse of a supplement to prevent sickness from invading the body. It literally acts as a shield. At the first sign of sickness, pop 3 pills every 3 hours, or take 1 everyday as a “maintenance” vitamin.

5. Cell Food (Lumina Health Products) This super energized mineral concentrate provides high levels of oxygen and hydrogen to the body, aiming to improve endurance and promote overall health. Little drops that you can add to your water, cell food contains dissolved oxygen, trace minerals, plant source amino acids and enzymes to help boost energy and immunity.

6. Advantage (Wisdom of the Ages) Perhaps the powerhouse of all supplements, this little bottle of liquid is a potent antibacterial concentrate that can kill strep, staph, salmonella, e. coli, candida, herpes, influenza, cholera, parasites, fungi and diarrhea, just to name a few. A few drops a day in your water can ward you (or your pet or child) from all types of invaders. It can also be applied directly to rashes or skin disorders, help heal earaches and is said to kill over 800 bacteria and virus strains, 100 strains of fungi and numerous parasites. A mixture of distilled water, citrus seed extract, green tea and jasmine tea, it is one of the best and most useful supplements I’ve ever seen.

7. Unbounded Energy (New Chapter) Known as the multivitamin for power and performance, this supplement contains tons of vitamins and minerals, as well as probiotics, herbal extracts and flower essences. Known to increase energy, the 22 essential vitamins and minerals are derived from natural sources.

8. Whole Mega (New Chapter) Most of us know how important omegas are, but now, there’s one supplement to supply ALL the omegas – 3, 5, 6, 7 and 9, in one little pill. This supplement is made from 100% sustainably-caught wild salmon oil and has been shown to benefit cardiovascular, immune system, brain and digestive health.

9. Amino Vital Fast Charge (Ajinomoto) If you work out hard, you deplete your body. Period. You can become deficient in many vitamins and minerals, amino acids being a major one. Amino acids are the construction materials of muscles – they are vital for strength, performance and long-term conditioning; branched-chain amino acids (BCAAs) for energy and repair plus arginine and glutamine for overall health. You can pop these little packets before, during and after exercise, as they provide 2400 mg of amino acids per packet, as well as many vitamins for energy, including B1, B6 and B12.

10. Shark Cartilage (Bell) Made from the dried and powdered cartilage of sharks, this little pill combats a number of diseases – most notably, cancer. There have been numerous articles about how sharks “don’t get cancer,” and soon, this supplement made its way into holistic health food stores. And, most notably, it has been known (in many cases) to have cured stage 4 breast cancer for $30/bottle instead of hundreds of thousands of dollars in chemo and radiation. It shrinks tumors in the body, and coupled with other forms of detox, can literally be a natural life saver.

Via: Chicago Now

Overview:

Archeological evidence suggests that people consumed tea leaves steeped in boiling water as many as 5,000 years ago. Botanical evidence indicates that India and China were among the first countries to cultivate tea. Today, tea is the most widely consumed beverage in the world, second only to water. Hundreds of millions of people drink tea around the world, and studies suggest that green tea (Camellia sinesis) in particular has many health benefits.

There are three main varieties of tea — green, black, and oolong. The difference between the teas is in their processing. Green tea is made from unfermented leaves and reportedly contains the highest concentration of powerful antioxidants called polyphenols. Antioxidants are substances that scavenge free radicals — damaging compounds in the body that alter cells, tamper with DNA (genetic material), and even cause cell death. Free radicals occur naturally in the body, but environmental toxins (including ultraviolet rays from the sun, radiation, cigarette smoke, and air pollution) also give rise to these damaging particles. Many scientists believe that free radicals contribute to the aging process as well as the development of a number of health problems, including cancer and heart disease. Antioxidants such as polyphenols in green tea can neutralize free radicals and may reduce or even help prevent some of the damage they cause.

Green tea has been consumed throughout the ages in India, China, Japan, and Thailand. In traditional Chinese and Indian medicine, practitioners used green tea as a stimulant, diuretic (to promote the excretion of urine), astringent (to control bleeding and help heal wounds), and to improve heart health. Other traditional uses of green tea include treating flatulence (gas), regulating body temperature and blood sugar, promoting digestion, and improving mental processes.

Green tea has been extensively studied in people, animals, and laboratory experiments. Results from these studies suggest that green tea may be useful for the following health conditions:

Atherosclerosis

Population-based clinical studies indicate that the antioxidant properties of green tea may help prevent atherosclerosis, particularly coronary artery disease. (Population-based studies means studies that follow large groups of people over time or studies that are comparing groups of people living in different cultures or with different dietary habits.) Researchers aren’t sure why green tea reduces the risk of heart disease by lowering cholesterol and triglyceride levels. Studies show that black tea has similar beneficial effects. In fact, researchers estimate that the rate of heart attack decreases by 11% with consumption of 3 cups of tea per day. In May 2006, however, the U.S. Food and Drug Administration (FDA) rejected a petition from teamakers to allow tea labels to claim that green tea reduces the risk of heart disease. The FDA concluded that there is no credible evidence to support qualified health claims for green tea or green tea extract reducing the risk of heart disease.

High cholesterol

Research shows that green tea lowers total cholesterol and raises HDL (“good”) cholesterol in both animals and people. One population-based clinical study found that men who drink green tea are more likely to have lower total cholesterol than those who do not drink green tea. Results from one animal study suggest that polyphenols in green tea may block the intestinal absorption of cholesterol and promote its excretion from the body. In another small study of male smokers, researchers found that green tea significantly reduced blood levels of harmful LDL cholesterol.

Cancer

Several population-based clinical studies have shown that both green and black teas help protect against cancer. For example, cancer rates tend to be low in countries such as Japan where people regularly consume green tea. However, it is not possible to determine from these population-based studies whether green tea actually prevents cancer in people. Emerging clinical studies suggest that the polyphenols in tea, especially green tea, may play an important role in the prevention of cancer. Researchers also believe that polyphenols help kill cancerous cells and stop their progression.

Bladder cancer. Only a few clinical studies have examined the relationship between bladder cancer and tea consumption. In one study that compared people with and without bladder cancer, researchers found that women who drank black tea and powdered green tea were less likely to develop bladder cancer. A follow-up clinical study by the same group of researchers revealed that bladder cancer patients (particularly men) who drank green tea had a substantially better 5-year survival rate than those who did not.

Breast cancer. Clinical studies in animals and test tubes suggest that polyphenols in green tea inhibit the growth of breast cancer cells. In one study of 472 women with various stages of breast cancer, researchers found that women who consumed the most green tea experienced the least spread of cancer (particularly premenopausal women in the early stages of breast cancer). They also found that women with early stages of the disease who drank at least 5 cups of tea every day before being diagnosed with cancer were less likely to suffer recurrences of the disease after completion of treatment. However, women with late stages of breast cancer experienced little or no improvement from drinking green tea. In terms of breast cancer prevention, the studies are inconclusive. In one very large study, researchers found that drinking tea, green or any other type, was not associated with a reduced risk of breast cancer. However, when the researchers broke down the sample by age, among women under the age of 50, those who consumed 3 or more cups of tea per day were 37% less likely to develop breast cancer compared to women who didn’t drink tea.

Ovarian cancer. In a clinical study conducted on ovarian cancer patients in China, researchers found that women who drank at least one cup of green tea per day survived longer with the disease than those who didn’ t drink green tea. In fact, those who drank the most tea, lived the longest. Other studies found no beneficial effects.

Colorectal cancer. Clinical studies on the effects of green tea on colon or rectal cancer have produced conflicting results. Some clinical studies show decreased risk in those who drink the tea, while others show increased risk. In one study, women who drank 5 or more cups of green tea per day had a significantly lower risk of colorectal cancer compared to non-tea-drinkers. There was no effect in men, however. Other studies show that regular tea consumption may reduce the risk of colorectal cancer in women. Further research is needed before researchers can recommend green tea for the prevention of colorectal cancer.

Esophageal cancer. Studies in laboratory animals have found that green tea polyphenols inhibit the growth of esophageal cancer cells. However, clinical studies in people have produced conflicting findings. For example, one large-scale population-based clinical study found that green tea offered significant protection against the development of esophageal cancer (particularly among women). Another population-based clinical study revealed just the opposite — green tea consumption was associated with an increased risk of esophageal cancer. In fact, the stronger and hotter the tea, the greater the risk. Given these conflicting results, further research is needed before scientists can recommend green tea for the prevention of esophageal cancer.

Lung cancer. While green tea polyphenols have been shown to inhibit the growth of human lung cancer cells in test tubes, few clinicial studies have investigated the link between green tea consumption and lung cancer in people and even these studies have been conflicting. One population-based clinical study found that Okinawan tea (similar to green tea but partially fermented) was associated with decreased lung cancer risk, particularly among women. A second clinical study revealed that green tea and black tea significantly increased the risk of lung cancer. As with colon and esophageal cancers, further clinical studies are needed before researchers can draw any conclusions about green tea and lung cancer.

Pancreatic cancer. In one large-scale clinical study researchers compared green tea drinkers with non-drinkers and found that those who drank the most tea were significantly less likely to develop pancreatic cancer. This was particularly true for women — those who drank the most green tea were half as likely to develop pancreatic cancer as those who drank less tea. Men who drank the most tea were 37% less likely to develop pancreatic cancer. However, it is not clear from this population-based study whether green tea is solely responsible for reducing pancreatic cancer risk. Further studies in animals and people are needed before researchers can recommend green tea for the prevention of pancreatic cancer.

Prostate cancer. Laboratory studies have found that green tea extracts prevent the growth of prostate cancer cells in test tubes. In a large clinical study conducted in Southeast China researchers found that the risk of prostate cancer declined with increasing frequency, duration and quantity of green tea consumption. However, both green and black tea extracts also stimulated genes that cause cells to be less sensitive to chemotherapy drugs. Given this potential interaction, people should not drink black and green tea (as well as extracts of these teas) while receiving chemotherapy.

Skin cancer. The main polyphenol in green tea is epigallocatechin gallate (EGCG). Scientific studies suggest that EGCG and green tea polyphenols have anti-inflammatory and anticancer properties that may help prevent the onset and growth of skin tumors.

Stomach cancer. Laboratory studies have found that green tea polyphenols inhibit the growth of stomach cancer cells in test tubes, but clinical studies in people have been less conclusive. In two studies that compared green tea drinkers with non-drinkers, researchers found that people who drank tea were about half as likely to develop stomach cancer and gastritis (inflammation of the stomach) as those who did not drink green tea. However, a clinicial study including more than 26,000 men and women in Japan found no association between green tea consumption and stomach cancer risk. Some clinicial studies even suggest that green tea may increase the risk of stomach cancer.

Further clinicial studies are underway to determine whether green tea helps reduce the risk of stomach cancer. Although green tea is considered safe for people at risk for stomach cancer, it is too soon to tell whether green tea reduces the likelihood of developing this disease.

Inflammatory Bowel Disease (IBD)

Green tea may help reduce inflammation associated with Crohn’s disease and ulcerative colitis, the two types of IBD. If green tea proves to be helpful for preventing colon cancer, this would be an added benefit for those with IBD because they are at risk for colon cancer.

Diabetes

Green tea has been used traditionally to control blood sugar in the body. Animal studies suggest that green tea may help prevent the development of type 1 diabetes and slow the progression once it has developed. People with type 1 diabetes produce little or no insulin, a hormone that converts glucose (sugar), starches, and other foods into energy needed for daily life. Green tea may help regulate glucose in the body.

A few small clinical studies have found that daily supplementation of the diet with green tea extract powder lowered the hemoglobin A1c level in individuals with borderline diabetes.

Liver disease

Population-based clinical studies have shown that men who drink more than 10 cups of green tea per day are less likely to develop disorders of the liver. Green tea also seems to protect the liver from the damaging effects of toxic substances such as alcohol. Animal studies have shown that green tea helps protect against the development of liver tumors in mice.

Results from several animal and human studies suggest that one of the polyphenols present in green tea, known as catechin, may help treat viral hepatitis (inflammation of the liver from a virus). In these studies, catechin was isolated from green tea and used in very high concentrations. It is not clear whether green tea (which contains a lower concentration of catechins) confers these same benefits to people with hepatitis.

Weight loss

Clinical studies suggest that green tea extract may boost metabolism and help burn fat. One study confirmed that the combination of green tea and caffeine improved weight loss and maintenance in overweight and moderately obese individuals. Some researchers speculate that substances in green tea known as polyphenols, specifically the catechins, are responsible for the herb’s fat-burning effect.

Other uses

Drinking green tea has been found effective in a small clinical study for dental caries, or tooth decay. More studies need to be performed. Green tea may also be useful in inflammatory diseases, such as arthritis. Research indicates that green tea may benefit arthritis by reducing inflammation and slowing cartilage breakdown. Chemicals found in green tea may also be effective in treating genital warts and preventing symptoms of colds and influenza. Studies also show that drinking green tea is associated with reduced risk of all cause mortality.

Plant Description:

Green, black, and oolong tea are all derived from the leaves of the Camellia sinensis plant. Originally cultivated in East Asia, this plant grows as large as a shrub or tree. Today, Camellia sinensis grows throughout Asia and parts of the Middle East and Africa.

People in Asian countries more commonly consume green and oolong tea while black tea is most popular in the United States. Green tea is prepared from unfermented leaves, the leaves of oolong tea are partially fermented, and black tea is fully fermented. The more the leaves are fermented, the lower the polyphenol content (See: “What’s It Made Of?”) and the higher the caffeine content. Green tea has the highest polyphenol content while black tea has roughly 2 – 3 times the caffeine content of green tea.

What’s It Made Of?:

The healthful properties of green tea are largely attributed to polyphenols, chemicals with potent antioxidant properties. In fact, the antioxidant effects of polyphenols appear to be greater than vitamin C. The polyphenols in green tea also give it a somewhat bitter flavor.

Polyphenols contained in teas are classified as catechins. Green tea contains six primary catechin compounds: catechin, gallaogatechin, epicatechin, epigallocatechin, epicatechin gallate, and apigallocatechin gallate (also known as EGCG). EGCG is the most studied polyphenol component in green tea and the most active.

Green tea also contains alkaloids including caffeine, theobromine, and theophylline. These alkaloids provide green tea’s stimulant effects. L-theanine, an amino acid compound found in green tea, has been studied for its calming effects on the nervous system.

Available Forms:

Most green tea dietary supplements are sold as dried leaf tea in capsule form. Standardized extracts of green tea are preferred. There are also liquid extracts made from the leaves and leaf buds. The average cup of green tea contains between 50 – 150 mg polyphenols (antioxidants). Decaffeinated green tea products contain concentrated polyphenols. Caffeine-free supplements are available.

How to Take It:

Pediatric

There are no known scientific reports on the pediatric use of green tea, so it is not recommended for children.

Adult

Depending on the brand, 2 – 3 cups of green tea per day (for a total of 240 – 320 mg polyphenols) or 100 – 750 mg per day of standardized green tea extract is recommended. Caffeine-free products are available and recommended.

Precautions:

The use of herbs is a time-honored approach to strengthening the body and treating disease. However, herbs contain active substances that can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, people should take herbs with care, under the supervision of a practitioner knowledgeable in the field of botanical medicine.

People with heart problems, kidney disorders, stomach ulcers, and psychological disorders (particularly anxiety) should not take green tea. Pregnant and breastfeeding women should also avoid green tea.

People who drink excessive amounts of caffeine (including caffeine from green tea) for prolonged periods of time may experience irritability, insomnia, heart palpitations, and dizziness. Caffeine overdose can cause nausea, vomiting, diarrhea, headaches, and loss of appetite. If you are drinking a lot of tea and start to vomit or have abdominal spasms, you may have caffeine poisoning. If your symptoms are severe, lower your caffeine intake and see your health care provider.

Possible Interactions:

If you are being treated with any of the following medications, you should not drink green tea or take green tea extract without first talking to your health care provider:

Adenosine — Green tea may inhibit the actions of adenosine, a medication given in the hospital for an irregular (and usually unstable) heart rhythm.

Antibiotics, Beta-lactam — Green tea may increase the effectiveness of beta-lactam antibiotics by reducing bacterial resistance to treatment.

Benzodiazepines — Caffeine (including caffeine from green tea) has been shown to reduce the sedative effects of benzodiazepines (medications commonly used to treat anxiety, such as diazepam and lorazepam).

Beta-blockers, Propranolol, and Metoprolol — Caffeine (including caffeine from green tea) may increase blood pressure in people taking propranolol and metoprolol (medications used to treat high blood pressure and heart disease).

Blood Thinning Medications (Including Aspirin) — People who take warfarin, a blood thinning medication, should not drink green tea. Since green tea contains vitamin K, it can make warfarin ineffective. Meanwhile, you should not mix green tea and aspirin because they both prevent platelets from clotting. Using the two together may increase your risk of bleeding.

Chemotherapy — The combination of green tea and chemotherapy medications, specifically doxorubicin and tamoxifen, increased the effectiveness of these medications in laboratory tests. However, these results have not yet been demonstrated in studies on people. On the other hand, there have been reports of both green and black tea extracts stimulating a gene in prostate cancer cells that may cause them to be less sensitive to chemotherapy drugs. Given this potential interaction, people should not drink black and green tea (as well as extracts of these teas) while receiving chemotherapy for prostate cancer in particular.

Clozapine — The antipsychotic effects of the medication clozapine may be reduced if taken fewer than 40 minutes after drinking green tea.

Ephedrine — When taken together with ephedrine, green tea may cause agitation, tremors, insomnia, and weight loss.

Lithium — Green tea has been shown to reduce blood levels of lithium (a medication used to treat manic/depression).

Monoamine Oxidase Inhibitors (MAOIs) — Green tea may cause a severe increase in blood pressure (called a “hypertensive crisis”) when taken together with MAOIs, which are used to treat depression. Examples of MAOIs include phenelzine and tranylcypromine.

Oral Contraceptives — Oral contraceptives can prolong the amount of time caffeine stays in the body and may increase its stimulating effects.

Phenylpropanolamine — A combination of caffeine (including caffeine from green tea) and phenylpropanolamine (an ingredient used in many over-the-counter and prescription cough and cold medications and weight loss products) can cause mania and a severe increase in blood pressure. The FDA issued a public health advisory in November 2000 to warn people of the risk of bleeding in the brain from use of this medication and has strongly urged all manufacturers of this drug to remove it from the market.

Via:University of Maryland

GRANDMA was wise when she urged you to eat your carrots.

According to eye experts, antioxidants from coloured vegetables and fruits, such as carrots, pumpkin, kiwi and spinach, can help maintain eye health and prevent the progression of age-related macular degeneration (AMD).

AMD is a severe eye disease characterised by progressive degeneration of the macula, a small spot in the middle of the retina that is responsible for fine, sharp, straight-ahead vision. Most of the degenerative changes in the retina caused by AMD cannot be reversed, said Dr Ajeet Wagle, a consultant at Khoo Teck Puat Hospital’s ophthalmology and visual sciences (OVS) department.

Dr Ajeet explained that such vegetables and fruits are rich in carotenoids, which are essential natural antioxidants found in the macular area of the retina at the back of the eye.

Carotenoids cannot be produced within the body, and can only be obtained through one’s diet. “The natural carotenoids, namely lutein and zeaxanthin, are powerful antioxidants and protect the retina from oxidative damage,” said Dr Ajeet.

Carrots, he added, are rich in beta-carotene that can be converted to vitamin A in the body. A lack of vitamin A is often associated with poor vision in dim places and at night.

In developed countries, AMD is the most common cause of blindness among people aged over 60. At OVS at Khoo Teck Puat Hospital, about 100 new cases of AMD are diagnosed every month.

Unfortunately, not many people are aware of the important role vitamins and antioxidants play in eye health.

A study conducted by OVS at Khoo Teck Puat Hospital showed that 12.4 per cent of the 411 eye patients surveyed were consuming vitamin supplements for eye health. Only 4.7 per cent of them were aware of the contents of the supplements they were taking.

It also found that less than half of the respondents had consulted a specialist or general practitioner before taking the supplements.

Halt AMD progression with vitamins?

Based on recommendations by the United States-based National Eye Institute, a combination of vitamin C (500mg), vitamin E (400IU), beta-carotene (15mg) and zinc (80mg) can help prevent the progression of intermediate to more advanced forms of AMD. Dr Ajeet emphasised that this formulation of vitamins and antioxidants will not help those with early AMD.

Although they are available as over-the-counter supplements, Dr Ajeet cautioned AMD sufferers against taking them without consulting their eye doctors.

“The formulation contains very high doses of antioxidants which may interfere with other medications and interact with other nutrients to decrease absorption into the body. Patients who are being treated for other chronic diseases such as cancer, heart disease and diabetes should also consult their doctors before taking it,” he said. Eveline Gan

Via:Today